Crisp roasted cauliflower, seared halloumi and lentils over a smoky romesco sauce. A substantial salad that holds its own as a main.

Double-fried cauliflower in a sticky gochujang yangnyeom sauce. Vegan, extra crispy, and holds its crunch even after being coated in sauce. The kind of dish that disappears fast.

A comforting fennel and chickpea stew with a buttery, wine-enriched broth and crispy pulled ham hock on top. Simple to make and exactly the kind of bowl you want when the weather turns.

Savoy cabbage leaves filled with spiced lamb, quinoa, and dried apricots, baked in a harissa tomato sauce until the tops char and the filling is deeply fragrant. North African inspired and built for sharing.

Savoy cabbage wedges roasted in peanut satay sauce until caramelised and charred, then finished with more sauce, toasted peanuts, sesame, coriander, and chilli. A bold vegan main or a seriously good side.

Light French chicken stew with cider, apples and crème fraîche. Tender chicken thighs in a delicate sauce with shallots and herbs.

Crispy spiced paneer fries with vibrant coriander lime pickle chutney. Like halloumi fries but better - ready in 20 minutes.

Moist vanilla sponge topped with caramelised cinnamon apples and buttery crumble. The apples are cooked first to prevent sogginess, and the crumble is frozen to stay crisp.

Thin, crisp biscuits with golden syrup caramel, mixed nuts and dried fruit, dipped in dark chocolate. Completely flexible recipe using whatever you have in the cupboard.

Messy, indulgent haggis toastie with slow-cooked whisky shallots and melted Scottish cheese. Perfect for using up leftover Burns Night haggis.

Tender chickpeas simmered with leeks and folded through vibrant green garlic spinach sauce, topped with caramelised fennel and crunchy walnut sage pesto. Hearty, nourishing and impressive.

Buttered filo layered with spiced mincemeat and nuts, soaked in orange cinnamon syrup. A festive fusion dessert.

Silky cinnamon custard in a crisp tart shell, topped with red wine poached pears that slice cleanly and look properly dramatic.

A sticky ginger treacle sponge soaked with warm ginger wine syrup, perfect with custard.

Rich and velvety baked mashed potato whipped with butter for a light and airy finish

Rich cocoa and cardamom biscuits that keep their embossed pattern and are filled with orange buttercream.

A soft laminated garlic butter wreath baked until golden and served warm with a silky Gruyère and Comté fondue in the centre.

Roasted marrow with warm Indian spices on salted yoghurt with herbs and pomegranate

A warming gluten free ginger Bundt cake with stem ginger, sultanas, and a silky miso caramel sauce.

Slow-cooked beef short ribs in a rich Guinness gravy with deep savoury flavour and tender meat that falls from the bone.